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Heat a large stainless steel skillet over high heat. Dry roast the corn, onion, and jalapeño until the kernels, onion, and pepper have a nice char. Next dry roast the tomatoes until they are browned all over and the skins have burst. Watch everything very, very closely, and remove the tomatoes as they burst.
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Seed and core the jalapeño. Set aside 1/2 cup of roasted corn kernels. Then combine the tomatoes, jalapeño, onion, remaining corn, garlic, and parsley or cilantro in a food processor. Pulse 3 or 4 times–you’re looking for a smooth salsa that also has a bit of texture. Pour salsa into a bowl, add the reserved corn, salt, vinegar, lime juice, pepper, and cayenne. Check salt and acid levels and adjust according to your tastes.
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Serve with corn chips, or over your favorite salsa-loving food.
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One last thing: your skillet is going to be a mess. Let it cool a bit, carefully add some hot water and scrape up as much as you can. Dump that, and then rub the (cool) skillet with a paste made from baking soda and a little bit of water. Add more water and let it sit for a while–baking soda is magic!